Raspberry coulis – fantastic with cold desserts
A raspberry coulis, or raspberry sauce, looks and tastes fantastic with many cold dessert dishes. In this raspberry coulis recipe, you could exchange raspberries for the fresh fruit of your choice.
Ingredients – Preparation time 15 mins
- Approx. 200g raspberries
- 50ml water
- 50g granulated sugar
- 1 teaspoon lemon juice
- A little arrowroot, to thicken
- Wash the raspberries and place in a saucepan. Add the sugar, water and lemon juice and place on the hob over a medium heat. Bring to the boil, turn down the heat and allow to simmer for a few minutes.
- Pass the raspberries through a fine strainer, pushing with the back of a wooden spoon into a clean bowl. This should remove any unwanted seeds, etc.
- If you wish the coulis to be a touch thicker, return to the saucepan and put it back on the hob. Mix a little arrowroot with a touch of cold water to form a smooth paste and stir into the coulis a little at a time until you have the thickness you require.
- Allow the coulis to cool. Pour it into a squeezy bottle and the coulis is ready to decorate your cold desserts.
Recipes using a raspberry coulis
The following recipes use a raspberry coulis. Why not have a go at them?